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The Posse that cooks together...Recipe Thread :)

Discussion in 'Copper Creek' started by bliss12897, Apr 22, 2012.

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  1. efirdj

    efirdj ECF Guru ECF Veteran

    Sep 16, 2011
    Clover, SC
    Not really. I am being very honest and truthful with that statement. He really did, ironically, ask about the squeaky cheese about three hours ago. No joke. No exaggeration. All truth!
     
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  2. FlyingV

    FlyingV ECF Guru Verified Member ECF Veteran

    Supporting member
    Next time we go up there I'll get you some and we'll see if it survives the trip.
     
  3. efirdj

    efirdj ECF Guru ECF Veteran

    Sep 16, 2011
    Clover, SC
    Nope. Because of it doesnt, I would feel horrible!
     
  4. FlyingV

    FlyingV ECF Guru Verified Member ECF Veteran

    Supporting member
    It would be really sad to see melted icky cheese curds, I agree.
     
  5. Drottwiler

    Drottwiler Old Timer Verified Member ECF Veteran

    Oct 20, 2010
    Drott's Dog House
    Easy Butterfinger Candy
    added by Kelli Stovall

    [​IMG]

    Cook time: 5 Min Prep time: 5 Min Serves: 12
    Ingredients
    1 lb candy corn (16 oz)
    1 jar(s) peanut butter, crunchy (18 oz)
    1/2 pkg semi-sweet chocolate chips (about 6 oz)
    1 Tbsp vegetable shortening
    Directions
    1. In a microwave-safe bowl, melt candy corn in microwave on high in 30-second intervals. Stir every 30 seconds until JUST melted and smooth.
    2. Stir in 1 jar of crunchy peanut butter to melted candy corn until well blended. Press mixture into a parchment paper lined 9 x 13 pan. Allow to cool for at least 5 minutes.
    3. Melt chocolate chips with 1 TBSP shortening in a double boiler or microwave. (I prefer the double boiler.) Pour melted chocolate over candy. Allow chocolate to set before cutting. I usually place in the refrigerator until mixture is thoroughly cooled.
    4. Cut into squares. Enjoy! (Optional) Sometimes I drizzle some melted milk chocolate on top of the semi-sweet chocolate after it's cooled just for decoration.
     
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  6. Drottwiler

    Drottwiler Old Timer Verified Member ECF Veteran

    Oct 20, 2010
    Drott's Dog House
    The Ingredients
    (serves 4-6)
    1 whole chicken, with or without skin (4-5 pounds)
    2 teaspoons kosher salt
    1 teaspoon paprika
    1 teaspoon onion powder (you can use any rub you like)
    1/2 teaspoon dried thyme
    1 teaspoon Italian seasoning
    1/2 teaspoon cayenne pepper
    1/2 teaspoon black pepper
    pinch of chili pepper (optional, for a bit of smokiness and color)

    --4 whole garlic cloves (optional)
    --1 yellow onion, quartered (optional)

    The Directions.

    I used a 6 quart crockpot for a 5 pound bird. It fit nicely.

    In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the crockpot.

    If desired, shove 4 whole garlic cloves and a quartered onion inside the bird.

    Do not add water.
    (no, really, don't add any water!!)

    Cover and cook on high for 4-5 hours, or on low for 8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.
     
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  7. FlyingV

    FlyingV ECF Guru Verified Member ECF Veteran

    Supporting member
    It's time to revive the FA club!!!!

    Bringing this back to the front for Drott, Miss Sallies Italian Bread:
     
    • Like Like x 1
  8. Drottwiler

    Drottwiler Old Timer Verified Member ECF Veteran

    Oct 20, 2010
    Drott's Dog House
    Thanks FV. the one I had doesn't have a starter. But might give this a try.
     
    • Like Like x 1
  9. FlyingV

    FlyingV ECF Guru Verified Member ECF Veteran

    Supporting member
    I'll check my recipe file and see if I have the one without a starter. *fingers crossed*
     
  10. Drottwiler

    Drottwiler Old Timer Verified Member ECF Veteran

    Oct 20, 2010
    Drott's Dog House
    This looks good and easy. On My list for tomorrow. I cook up a bunch of things Sun Mon for the week.Makes my life easer during the week. Heat and eat. :lol::lol:
    I'm going to cut the breasts in pieces save a step sheading.

    Slow Cooker Chicken and Dumplings Recipe



    Ingredients

    • 2 lb Boneless Skinless Chicken Breast
    • 1 can Condensed Cream of Chicken Soup
    • 1 can Condensed Cream of Celery Soup
    • 1 Onion, finely diced
    • 2 ribs of Celery, sliced
    • 3 cup Chicken Broth
    • 6 oz frozen Peas and Carrots
    • 1 tsp Garlic Powder
    • 1 tsp Onion Powder
    • 1 tsp Poultry Seasoning
    • 16 oz can Refrigerated Biscuit Dough
    Instructions
    • Place all ingredients, except biscuit dough, in slow cooker and cook on high for 4 hours or low for 8 hours.
    • Remove chicken breasts from slow cooker, shred and then return to cooker.
    • Roll dough for each biscuit to about 1/4" thick and cut into strips. drop strips into cooker and cook on high for another hour.
    3.1
    http://cincyshopper.com/slow-cooker-chicken-dumplings-recipe/
     
    • Like Like x 2
  11. Drottwiler

    Drottwiler Old Timer Verified Member ECF Veteran

    Oct 20, 2010
    Drott's Dog House
    This ones another easy one. I pull the potatoes and carrots before I add the sauce though. This is best in an oblong slow cooker.

    Slow Cooker Meatloaf Recipe



    Ingredients

    • 1 1/2 lb Ground Beef or Ground Turkey
    • 2 Eggs
    • 3/4 cup Milk
    • 2/3 cup Bread Crumbs
    • 1 tsp Salt
    • 2 tsp Dried Minced Onions
    • 1/2 tsp Sage
    • 1/4 cup Ketchup
    • 2 tbsp Brown Sugar
    • 1 tsp Mustard
    • 1 tsp Worcestershire Sauce
    • 1 lb Carrots
    • 1 1/2 lb Potatoes
    Instructions

    • Beat eggs in a large bowl.
    • Add milk, bread crumbs, onion salt and sage and mix well.
    • Crumble ground meat into mixture and mix well.
    • Form into a loaf to sit in the middle of your slow cooker.
    • Peel potatoes and carrots; cut into 1" chunks and place around meat loaf.
    • Cook on low 5-6 hours.
    • Mix together ketchup, brown sugar, mustard and Worcestershire.
    • Spread sauce on top of meat loaf and cook for 30 minutes on high.
     
    • Like Like x 2
  12. FlyingV

    FlyingV ECF Guru Verified Member ECF Veteran

    Supporting member
    Love new slow cooker recipes! Thank you Drott. :)
     
    • Like Like x 1
  13. Drottwiler

    Drottwiler Old Timer Verified Member ECF Veteran

    Oct 20, 2010
    Drott's Dog House
    • Like Like x 1
  14. Drottwiler

    Drottwiler Old Timer Verified Member ECF Veteran

    Oct 20, 2010
    Drott's Dog House
    Mamma Mia Easy Deep Dish Pizza
    Prep Time
    10 mins
    Cook Time
    20 mins
    Total Time
    30 mins


    Servings: 6
    Author: The Country Cook
    Ingredients
    • 1 premade pizza dough or frozen and thawed bread dough
    • 4 cups shredded mozzarella cheese divided use
    • 1 lb . Italian sausage browned and crumbled
    • sliced pepperoni
    • 1 oz Jar Ragú® Old World Style® Traditional Sauce 24 .
    Instructions
    1. Preheat oven to 500F degrees.
    2. Spray a 9 x 13 baking dish (or 14 x 2 deep dish pizza pan) with nonstick cooking spray.
    3. Spread dough into the bottom of the dish and push up the sides.
    4. This will take a few minutes because the bread dough springs back some as you stretch it.
    5. Sprinkle 2 cups of mozzarella cheese on top of the dough.
    6. Then add crumbled sausage and pepperoni on top of the cheese layer.
    7. Pour the jar of Ragú® Old World Style® Traditional Sauce on top of the meat layer.
    8. Use as little or as much sauce as your family loves!
    9. Then sprinkle with the last 2 cups of the mozzarella cheese.
    10. Pop dish into the oven and bake for 5 minutes.
    11. Then turn the heat down to 400F degrees and bake for an additional 15 minutes (until crust is golden brown).
    12. Allow to cool for several minutes before slicing.
     
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  15. Drottwiler

    Drottwiler Old Timer Verified Member ECF Veteran

    Oct 20, 2010
    Drott's Dog House
    Roasted Honey-Chipotle Sweet Potato Wedges

    [​IMG]
    Print
    Author: Melissa Sperka
    Serves: 6
    Ingredients
    • 4 large sweet potatoes
    • ¼-1/3 cup honey, plus add'l for drizzling
    • 2 Tbsp orange juice
    • 1-2 Tbsp vegetable oil
    • ½ tsp ground chipotle pepper
    • ½ tsp paprika
    • ½ tsp salt
    • ¼ tsp ground black pepper



    Instructions
    1. Preheat the oven to 425°F. Line two baking sheets with aluminum foil and spray each liberally with cooking spray.
    2. Clean the sweet potatoes, then slice the whole potato into ½ inch slices.
    3. Cut each slice in half to create the wedge. Place the potato wedges into a large mixing bowl.
    4. In a small bowl, mix together the honey, orange juice, vegetable oil, dry chipotle pepper, paprika, salt and black pepper.
    5. Pour over the potato wedges and toss until they're evenly coated.
    6. Place the wedges cut side down, evenly spaced on the baking sheets. Then place into the preheated oven.
    7. Bake for 20 minutes. Increase the oven temperature to 450°F.
    8. Turn the wedges, then continue to bake for an additional 20-22 minutes or until crispy and golden.
    9. Serve hot with a drizzle of honey.

    Notes
    If you'd like to add more heat, you can increase the ground chipotle pepper to 1 tsp. I would suggest, you make the honey-chipotle coating as is then taste and sprinkle a little more on top if you'd like to add more spice.
     
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  16. Drottwiler

    Drottwiler Old Timer Verified Member ECF Veteran

    Oct 20, 2010
    Drott's Dog House
    Ingredients
    • 6 green peppers
    • 1 lb extra lean ground beef, I prefer 90% lean
    • 3/4 cup long grain white rice, raw
    • 1 onion, chopped
    • 2 garlic cloves, minced
    • 1 (14 ounce) cans original stewed tomatoes, chopped
    • 1 (10 1/2 ounce) cans tomato soup
    • 1/2-3/4 cup chili sauce
    • 1/2-1 teaspoon salt
    • 1/2 teaspoon fresh black pepper
    Directions
    1. Wash peppers, cut tops off and remove core. Drain and chop stewed tomatoes, reserving liquid.
    2. In a large mixing bowl combine ground beef, rice, onion, garlic, 1/2 of the chopped stewed drained tomatoes, salt and pepper.
    3. Stuff peppers with this mixture and sit in the crockpot standing up. Trim bottoms of any especially wonky peppers though they should stand and up packed nicely.
    4. Combine tomato soup, chili sauce, the rest of the chopped tomatoes and reserved stewed tomato liquid. Check the consistency as you may not need all of the reserved tomato liquid.
    5. Pour sauce over peppers.
    6. Cook on low 6-8 hours or until tender. This can take less or more time as crockpots differ wildly
     
    • Like Like x 3
  17. FlyingV

    FlyingV ECF Guru Verified Member ECF Veteran

    Supporting member
    Thanks Drott!
     
    • Like Like x 1
  18. tlmoody27

    tlmoody27 ECF Guru Verified Member ECF Veteran

    Thanks for the recipe! This is perfect. I'm the crock pot queen!!
     
    • Like Like x 1
  19. Drottwiler

    Drottwiler Old Timer Verified Member ECF Veteran

    Oct 20, 2010
    Drott's Dog House
    This is basic. There's a few things in the recipe I change out. The XLs 10 hr worked well for me. I'm gone 11 hours a day.


    Sent from my iPhone using Tapatalk
     
  20. Drottwiler

    Drottwiler Old Timer Verified Member ECF Veteran

    Oct 20, 2010
    Drott's Dog House
    [​IMG]




    Bacon Jam Spread
    added by nellie rickey
    Cook time: 2 Hr Prep time: 30 Min Serves: a lot or few depending if you can put it down
    Ingredients
    1 lb smoked bacon, add liquid smoke if you like
    4 clove garlic, chopped
    1 medium onion, sliced
    3 Tbsp brown sugar, firmly packed
    tabasco sauce according to taste
    1 c strong coffee
    1/4 c apple cider vinegar
    1/4 c maple syrup
    salt and pepper
    extra water
    Directions
    1. In a non-stick pan, fry the bacon in batches until lightly browned and beginning to crisp. Using a pair of scissors cut into 1-inch pieces.
    2. Fry the onion and garlic in the rendered bacon fat on medium heat until translucent.
    3. Transfer the bacon, onion and garlic into a heavy based cast iron pot and add the rest of the ingredients except for the water.
    4. Simmer for 2 hours adding 1/4 of a cup of water every 25-30 minutes or so and stirring.
    5. When ready, cool for about 15-20 minutes and then place in a food processor.
    6. Pulse for 2-3 seconds so that you leave some texture to the “jam” or of course you could keep whizzing and make it a smoother and more paste-like.
     
    • Like Like x 2

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